Almond Wedding Cake Cupcakes with Raspberry Filling Recipe
Indulge in these delightful Almond Wedding Cake Cupcakes with a luscious Raspberry Filling, topped with a creamy almond frosting and toasted almonds. Perfect for weddings or any special occasion!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
Raspberry Filling:
- 1/2 cup raspberry preserves or seedless raspberry jam
- 1/2 cup sliced almonds, toasted for garnish
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Cupcake Batter: Preheat oven to 350°F (175°C). Whisk flour, baking powder, and salt. Cream butter and sugar. Add eggs, almond and vanilla extracts. Mix in sour cream, dry ingredients, and milk. Bake for 18-20 minutes.
- Fill Cupcakes: Cool cupcakes, remove a small center section, and fill with raspberry preserves.
- Make Frosting: Beat butter, add powdered sugar, cream, almond extract, vanilla, and salt until fluffy.
- Decorate: Pipe frosting onto cupcakes, sprinkle with toasted almonds.
Notes
- You can use different fruit fillings like strawberry or apricot.
- For a wedding-style look, use white cupcake liners and pipe tall swirls of frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
